Making Wingstop Lemon Pepper Wings At Home

Ingredients

• 7 Lemons (peeled thinly, white pith removed)
• 3.5 tablespoons Kosher Salt (for lemon‑pepper seasoning)
• 1.5 teaspoons Granulated Citric Acid (for lemon‑pepper seasoning)
• 0.5 teaspoons Onion Powder
• 1 teaspoon Shiitake Mushroom Powder (dried shiitake ground into powder)
• 2 tablespoons Dehydrated Lemon Powder (made from dried lemon peels, blended fine)
• 0.25 cup Fresh Ground Black Pepper
• 3 pounds Chicken Wings (mix of drumettes and flats)
• 3.5 quarts Vegetable Oil (for deep‑frying, high smoke point)
• 0.25 cup Unsalted Butter (for dry wing butter sauce)
• 1 Garlic Clove (minced, added to butter sauce)
• 2 tablespoons Cornstarch (for light coating on dry wings)
• to taste Flaky Sea Salt (finishing salt)
• 2 cups Buttermilk (for wet wing marination)
• 1 cup All‑Purpose Flour (for wet wing dredge)
• 1 teaspoon Fine Sea Salt
• 1 tablespoon Garlic Powder
• 1 cup Cold Salted Butter (cut into logs, used for wet sauce emulsion)
• 2 whole lemons Lemon Juice (freshly squeezed)
• 2 tablespoons Water

Instructions

1. Peel Lemons

   Using a sharp vegetable peeler, remove the zest from 7 lemons, trying to avoid the white pith as much as possible.

   Time: PT10M

2. Dehydrate Lemon Peels (Oven Method)

   Preheat the oven to its lowest setting (about 200°F / 93°C). Spread the peels in a single layer on a wire rack placed over a baking sheet. Dry for 20‑30 minutes, turning once, until the peels are completely dry and snap easily.

   Time: PT30M

   Temperature: 200°F

3. Blend Dried Peels into Powder

   Allow the dried peels to cool for about 10 minutes, then transfer them to a blender. Pulse on high until a fine, powdery consistency is achieved.

   Time: PT5M

4. Make Lemon‑Pepper Seasoning

   In a bowl combine 3½ tbsp kosher salt, 1½ tsp citric acid, ½ tsp onion powder, 1 tsp shiitake mushroom powder, the dehydrated lemon powder, and ¼ cup freshly ground black pepper. Mix thoroughly.

   Time: PT5M

5. Prepare Lemon‑Pepper Butter Sauce (Dry Wings)

   In a small saucepan melt ¼ cup (90 g) unsalted butter over medium heat. Stir in 3 tbsp of the lemon‑pepper seasoning, then remove from heat and mix in 1 minced garlic clove.

   Time: PT5M

6. Coat Wings for First Fry (Dry)

   Pat 3 lb of chicken wings dry. In a large bowl toss them with 2 tbsp (15 g) cornstarch and a light sprinkle of salt. Ensure every piece is evenly coated.

   Time: PT5M

7. First Fry at 325°F

   Fill a 7‑quart pot with vegetable oil (about 3½ qt) and heat to 325°F (163°C). Fry the wings in 2‑3 batches for 3‑5 minutes, just until they are cooked through but still pale. Transfer to a wire rack to drain.

   Time: PT15M

   Temperature: 325°F

8. Second Fry at 375°F

   Raise the oil temperature to 375°F (191°C). Fry the wings again, 2‑3 batches, for 2‑4 minutes until deep golden‑brown and crispy. Drain on the wire rack.

   Time: PT9M

   Temperature: 375°F

9. Toss with Lemon‑Pepper Butter

   Place the hot wings in a large bowl, drizzle the lemon‑pepper butter sauce over them, add a pinch of flaky sea salt, and toss until every wing is glossy and coated.

   Time: PT5M

10. Optional Fresh Lemon Zest Finish

    Grate a small amount of fresh lemon zest over the tossed wings for extra aroma.

    Time: PT2M

11. Marinate Wings in Buttermilk (Wet Version)

    In a bowl combine 2 cups buttermilk with a generous pinch of salt. Add the remaining 3 lb of wings, toss to coat, and let sit for at least 10 minutes (or refrigerate overnight for deeper flavor).

    Time: PT10M

12. Make Lemon‑Pepper Wet Sauce

    In a saucepan combine the juice of 2 lemons and 2 tbsp water. Warm over medium until steaming (do not boil). Reduce heat to low and whisk in ½ cup (112 g) cold salted butter, one log at a time, until fully emulsified. Add the second ½ cup butter the same way. Stir in 1 tbsp garlic powder and 2 tbsp lemon‑pepper seasoning, adjusting to taste.

    Time: PT12M

13. Prepare Flour Dredge

    In a large bowl mix 1 cup (150 g) all‑purpose flour, 2 tbsp (15 g) cornstarch, 1 tsp fine sea salt, 1 tbsp (11 g) garlic powder, and 1 tbsp (8 g) lemon‑pepper seasoning.

    Time: PT5M

14. Heat Oil for Wet Fry

    Re‑heat the same oil to 350°F (177°C).

    Time: PT5M

    Temperature: 350°F

15. Dredge and Fry Wet Wings

    Remove the buttermilk‑coated wings, let excess drip off, then dredge each piece in the flour mixture, shaking off excess. Fry in 2‑3 batches for 4‑6 minutes, until the internal temperature reaches 165°F and the coating is golden and crisp.

    Time: PT15M

    Temperature: 350°F

16. Coat with Lemon‑Pepper Wet Sauce

    Transfer the hot wings to a large bowl, drizzle the lemon‑pepper wet sauce over them, add a pinch of flaky sea salt, and toss until evenly coated.

    Time: PT5M

17. Serve

    Arrange both dry and wet lemon‑pepper wings on a platter. Optionally garnish with extra fresh lemon zest.

    Time: PT2M

Nutrition Facts

Calories

200

Protein

12 g

Carbohydrates

5 g

Fat

15 g

Fiber

0 g

Ingredient Substitutions

• Instead of Lemons: Lemon zest (store‑bought)
• Instead of Kosher Salt: Sea salt
• Instead of Granulated Citric Acid: Lemon juice (increase amount)
• Instead of Onion Powder: Granulated onion
• Instead of Shiitake Mushroom Powder: Mushroom broth powder
• Instead of Dehydrated Lemon Powder: Lemon zest (fresh)
• Instead of Fresh Ground Black Pepper: Pre‑ground black pepper
• Instead of Chicken Wings: Chicken wingettes
• Instead of Vegetable Oil: Canola oil, Peanut oil
• Instead of Unsalted Butter: Clarified butter
• Instead of Garlic Clove: Garlic powder (½ tsp)
• Instead of Cornstarch: Potato starch
• Instead of Flaky Sea Salt: Kosher salt
• Instead of Buttermilk: Milk + 1 tbsp lemon juice per cup
• Instead of All‑Purpose Flour: Bread flour
• Instead of Fine Sea Salt: Kosher salt
• Instead of Garlic Powder: Granulated garlic
• Instead of Cold Salted Butter: Unsalted butter + 1 tsp salt
• Instead of Lemon Juice: Bottled lemon juice

Equipment Needed

• Oven
• Wire Rack
• Blender
• Large Pot (7‑quart)
• Thermometer (instant‑read)
• Mixing Bowls
• Tongs
• Saucepan
• Whisk
• Grater (microplane) (optional)

Critical Steps — Do Not Skip

• Dehydrating lemon peels to create true lemon powder
• Maintaining precise oil temperatures for the double‑fry
• Emulsifying the butter‑based wet sauce without boiling

Chef Tips from the Video

• For extra crispness, let the first‑fried wings rest on a rack for 2‑3 minutes before the second fry.
• If you prefer less pepper, reduce the black pepper in the seasoning and add more lemon powder.
• A pinch of smoked paprika in the dry coating adds a subtle smoky depth without overpowering the lemon.

Troubleshooting

Storage

Refrigerator: Store leftover wings in an airtight container for up to 3 days. Reheat in a 350°F oven for 5‑7 minutes to regain crispness.

Freezer: Freeze cooked wings in a single layer on a tray, then transfer to a zip‑top bag. Reheat from frozen in a 375°F oven for 12‑15 minutes.

Room temperature: Do not leave at room temperature for more than 2 hours due to food safety.

Make-Ahead Tips

• The lemon‑pepper seasoning can be made in bulk and stored in an airtight jar for up to 6 months.
• Buttermilk‑marinated wings can be prepared the night before and kept refrigerated.
• The wet butter sauce can be reheated gently over low heat; whisk in a splash of water if it thickens.

Frequently Asked Questions